In
a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to
combine. Cut the butter into cubes and add to the food processor.
Process until butter is incorporated into the flour mixture. Add the
water and process to combine. Add additional water, 1 tsp at a time if
there is flour that still hasn't been dampened.

Line
a 9 x 13 inch baking pan with parchment paper (this will make it easier
to remove from the pan) and dump the shortbread into the pan. Press
into the bottom of the baking pan in one even layer.

Bake at 350 for 12 minutes of until a light golden brown.

In
a pot over medium high heat, add the stout, cook until reduced by half.
Add the butter and stir until melted, remove from heat. Add the sugar,
pecans, cream, corn syrup and stir until melted. Once the mixture has
cooled to room temperature, add the eggs and stir until combined.

Pour
the filling over the crust, sprinkle with cooked bacon and bake at 350
until the filling no longer jiggles when you gently shake the pan, about
25-30 minutes.